13 Responses

1. 

   jujukoletar

   October 10th, 2009 at 3:41 am

   THIS RECIPE IS DELICIOUS AND SOOO EAS. THANK YOU FO YOUR POST!L

2. 

   momoftwinsckgn

   October 13th, 2009 at 6:53 pm

   silly question..cake flour different from regular flour? do you buy it at the grocery store?

3. 

   novice45

   October 18th, 2009 at 3:49 pm

   Hi, looking forward to trying out the recipe, thanks! But can anyone tell me what crisco is, is it some type of oil or butter or something else entirely? And another dumb question, what’s the difference between cake flour and plain flour?

4. 

   jlsndss23

   October 20th, 2009 at 10:31 am

   novice45…crisco is name brand for shortening…I am not sure about the flour thing.

5. 

   SugarRock

   October 20th, 2009 at 12:30 pm

   Cake flour is different from regular flour. You can buy it in the grocery store.

6. 

   novice45

   October 29th, 2009 at 2:28 pm

   Thanks for your helpful advice jlsndss23 & loriannbrown, but I haven’t ever seen “cake flour” in our grocery stores over here in Australia. We only seem to have Plain Flour (which is the same as your “All-purpose Flour”), Self Raising Flour (which is Plain Flour with raising agents mixed in), and Corn Flour. Does anyone know if I could mix something together that would act the same way as “Cake Flour”?

7. 

   angllfish

   October 30th, 2009 at 7:31 am

   Question: How many cups is in 2lb of powdered sugar? I dont have a scale and I purchase my powdered sugar in 50lb bags.

   Thanks

8. 

   November 1st, 2009 at 4:58 pm

   4 cups equals about 1 lb. of confectioners’ sugar.

9. 

   Luna_de_Plata

   November 3rd, 2009 at 10:29 pm

   Novice45: Cake Flour = Self Raising Flour (like Presto or Amapola brands); about Crisco, it’s a brand for vegetal shortening

10. 

    Luna_de_Plata

    November 3rd, 2009 at 10:32 pm

    Sorry, I should wrote vegetable shortening instead of vegetal shortening

11. 

    alrac

    November 4th, 2009 at 11:09 am

    Cake flour is low-gluten flour. It’s on the opposite end of the flour scale from bread flour, which is high-gluten. The difference in gluten affects how tender/chewy a baked good is. Less gluten = more tender.

12. 

    curvydva

    November 12th, 2009 at 8:19 pm

    Cake flour isn’t the same thing as self rising flour. Self rising flour has baking powder in it but cake flour doesn’t. You can substitute cake flour in any recipe with 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons of corn starch.

13. 

    Inyourfacecakes

    November 20th, 2009 at 12:17 am

    My fav cake flour is Swans. In my area only the upscale stores carry it, unfortunately. I find it improves the texture of the cake. =)